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Main Ingredients | Refind Flour, Ghee |
Cuisine | Indian |
Course | Mithais |
Prep Time | 6-10 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Lavang Latika
- 1 cup Refind Flour
- + to deep fry Ghee 3 tablespoons
- 12 Cloves
- Filling:
- 3 tablespoons Khoya/mawa
- 2 tablespoons Nuts cashew nuts and almonds
- 1 tablespoon Powdered sugar
- 1/4 teaspoon Green cardamom powder
- threads saffron strands
- 1 cup Sugar
- 2 teaspoons Milk
Method
- For the pastry, place the flour in a bowl and rub in the ghee with your fingertips. Add sufficient water and knead into stiff dough. Cover with a damp cloth and rest the dough for a while.
- For the syrup, cook the sugar with half a cup of water in a non-stick pan, stirring continuously till the sugar dissolves. Add the milk; collect the scum which rises to the surface with a ladle, and discard. Cook the syrup till it attains a one-string consistency. Remove from heat and keep warm.
- For the filling, mix together the khoya, nuts, powdered sugar, cardamom powder and saffron. Divide the mixture into twelve equal portions.
- Divide the dough into twelve equal portions. Roll out each portion into a five-inch round puri.
- Place one portion of the filling in the centre of the puri, fold in the sides to overlap each other and seal the ends with a little water. Secure with a clove.
- Heat sufficient ghee in a non-stick kadai and deep-fry the lavang latika till golden brown. Drain on absorbent paper.
- Soak the lavang latika in the warm sugar syrup for three to four minutes.
- Drain and serve warm.
Nutrition Info
Calories | 2157 |
Carbohydrates | 311.7 |
Protein | 50.8 |
Fat | 78.3 |
Other Fiber | Calcium- 1290.4mg |
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